LIPOPROTEINEMULSIONEN ZUR VERWENDUNG IN LEBENSMITTELN, VERFAHREN ZUR HERSTELLUNG DERSELBEN UND LEBENSMITTEL, DIE DIESE LIPOPROTEINE ENTHALTEN

1533084 Egg yolk replacers ITT INDUSTRIES INC 26 April 1977 [3 May 1976] 17310/77 Heading A2B Egg yolk replacers comprising lipoprotein emulsions are made by adjusting the pH of a protein-containing solution or dispersion to 7-10 by adding alkali, adding oil, lecithin and, preferably, soluble carboh...

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Bibliographische Detailangaben
Hauptverfasser:	WILBERT TURNER,EARL, TAN,CHEE-TECK, P. PULVER HOWARD,GAIL
Format:	Patent
Sprache:	ger
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS
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Zusammenfassung:	1533084 Egg yolk replacers ITT INDUSTRIES INC 26 April 1977 [3 May 1976] 17310/77 Heading A2B Egg yolk replacers comprising lipoprotein emulsions are made by adjusting the pH of a protein-containing solution or dispersion to 7-10 by adding alkali, adding oil, lecithin and, preferably, soluble carbohydrate, and emulsifying. The protein may be soy protein isolate or whey protein concentrate, the oil may be soy bean oil (which may form part of a lecithin concentrate) and the carbohydrate may be sucrose, maltodextrin or corn syrup solids. Procedures for making the emulsion are described in detail. The emulsion may be dried and/or blended with dried egg white, whole egg solids or whey protein concentrate, and may include colourants and emulsifiers, suitable materials being specified.